Broccoli and chickpea salad with green tahini and almonds
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
Ingredients
Broccoli
400 g, cut into small florets
Tahini
1 tbs
Lemon juice
1 tbs
Olive oil
1 tbs
Fresh coriander
¼ cup(s), leaves
Fresh flat-leaf parsley
½ cup(s), coarsely chopped
Canned chickpeas, rinsed and drained
1 400g can, (1x400g can)
Tomato(es)
300 g, grape variety, halved
Roasted almonds
¼ cup(s), (40g), chopped
Instructions
1
Cook broccoli in a small saucepan of boiling, salted water for 3 minutes or until tender. Drain. Refresh under cold water and drain. Coarsely chop.
2
Process tahini, lemon juice, olive oil, coriander and half the parsley in a small food processor until well combined. Add 1½ tablespoons warm water and process again until mixture is a thick dressing consistency.
3
Combine chickpeas, broccoli, tomatoes and remaining parsley in a large bowl. Season with salt and pepper. Serve drizzled with dressing and sprinkled with almonds.
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